Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Cider. One-half box gelatine with cold water sufficient to cover it, let it stand one hour, then add the grated rind and juice of one lemon, one-half pint or little more sugar, two-thirds pint of cider, pint and one-half boiling water, then strain into moulds. Catawba Grape. Take fresh grapes, wash and pick from stems; put into porcelain kettle with enough water to keep from burning. Cook until seeds are clear. Drain through a jelly bag. To each pint of juice add one pint sugar. Boil till it strings. Currant. Put the currants in a large preserving kettle without stemming them, and let them heat slowly; cook gently with frequent stirring, until fruit is well broken, will take perhaps three hours; squeeze them through a flannel bag; allow pound sugar to each pint of juice; return juice to the fire and boil twenty minutes, skimming frequently; then put in the sugar slowly, previously heated in the oven, so it will not stop the jelly from boiling; let the jelly come to a good boil, take it up and pour into glasses. Orange. Dissolve one-half cup gelatine in one cup cold water; after standing one-half hour add a cup boiling water; drain this into the juice of twelve oranges, juice and grated rind of two lemons; sweeten with about two cups sugar. Strain. Wine. I. One box gelatine, one and one-half pints cold water, one-half pint good Sherry or Madeira wine, the peel of three lemons and their juice, nearly one pint white sugar, the beaten whites of three eggs, and the shells crushed; put it on the stove and stir very often, lest the gelatine should scorch; let it boil about five or ten minutes, then take scum and put it in your strainer to serve as a filterer. Pour in the jelly, and as fast as it runs out, pour back again until it is as clear as you wish. 2. One pint boiling water poured on one-third box gelatine, one cup sugar, one cup wine, one lemon, strain through muslin. To Can Pineapples. Use quarter pound sugar to a pound of the cut pineapple; cut the pineapple in little squares or diamonds, put the sugar over it and let it stand over night; then pour off the juiee, boil it till it thickens a little, pour over the fruit and boil it till the pineapple is tender. Sweet Apple Preserve. Twelve pounds sweet apples, quartered and cored, six pounds sugar, one quart good vinegar. Dissolve sugar and vinegar, and cook apples in the syrup till done. BEVERAGES. ** At one's cups." Chocolate. One-eighth of a pound Baker's cooking chocolate dissolved in hot water, cook until it thickens; add one-third cup sugar, one quart boiling milk, let it boil slowly for five minutes, beating it as a scum will form; this is enough for a company of eight people at an afternoon tea. Cream Soda. Three pounds white sugar, two ounces tartaric acid, three pints water, juice of one lemon. Boil five minutes, when nearly cold add the beaten whites three eggs, half cup flour mixed with the eggs, and half an ounce of checkerberry. Currant Shrub. Put the currants in a porcelain kettle to heat, in order to extract the juice; to each pint juice add three-quarters pound white sugar; cook long enough to dissolve the sugar thoroughly; bottle and seal tight. This is a delicious drink when used with equal quantity of ice water. Iced Tea. Early in the morning pour cold water on the tea, and let it stand all day; put in ice when ready to serve. Lemonade for Picnics. Take a glass can of lemon juice and sugar, remembering that the juice of half a large lemon and three teaspoons sugar make a perfect glass of lemonade. BEVERAGES. 99 2. Lemonade. A pleasant and healthy drink is made by putting the juice of one lemon in a glass of water, without sugar. This is good for billiousness.